…but luckily somebody did, and received some Single Malt Scotch Whisky!!!

We only managed to find these guys…

The ‘Monday Mix Up’ was being run by Colin Dunn and fellow ambassador David Sinclair, a former Head Barman at Gleneagles. They were serving ‘classic cocktails with a twist’ such as a Caol Ila Mojito… or a Caol-Ito as we thought it should obviously have been named. As pineapple was muddled in front of us I couldn’t help but wonder whether we should have worn our Hawaiian shirts again!

Benny Blanco from the Bronx

Unfortunately, the Caol-Ito cocktail wasn’t to any of our tastes in the end… (Sorry!)

Caol Ila’s festival bottling has been ‘triple matured’ and is a release of 3,000 bottles. But pray tell, what does ‘Triple Matured’ mean exactly in this case? Well children, huddle around and allow Billy Stitchell to explain:

“Spirit distilled in 1998 has been triple-cask matured. For 12 years it rested in a combination of Refill Butts, Hogsheads and Barrels. The vatted whisky was then allowed to mature for several months in active hogshead casks to impart a spicy/oaky note to the existing delicate Caol Ila smoke. Finally it was treated to a final gentle maturation in European oak.”